Quick upside-down cupcakes

Quick upside-down cupcakes

By
From
Encyclopedia of Food and Cookery
Makes
12

Ingredients

Quantity Ingredient
30g butter
4 tablespoons brown sugar
12 tinned apricot halves, well drained
1 x 310 g packet buttercake mix

Method

  1. Melt butter and spoon evenly into 12 deep patty-pans. Sprinkle bottom of each patty-pan with brown sugar. Place an apricot half, cut side up, in each.
  2. Make up cake mixture according to directions on packet and spoon on top of fruit, filling patty-pans two-thirds full.
  3. Bake in a preheated moderately hot oven (190°C) for 12–15 minutes or until cakes are cooked. Turn out, leaving apricots on top.
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